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Parve
Easy
10 Servings
Allergens 
40 Minutes
Diets
Legend has it that a customer once ordered some chocolate chip cookies at the in-store café of Neiman Marcus (a luxury department store), fell in love with their texture and flavor, and requested the recipe.
When the employee at the cafe declined to share it, the woman offered to pay for it and was told, “It will cost two-fifty.”
She agreed, and was given the recipe alongside the bill. She was incensed with the charge of $250, as she had thought it would cost $2.50! She then proceeded to get back at them by sharing the recipe online with as many people as possible. And that’s how the famous Neiman Marcus cookie recipe was “born.”
There’s only one problem with this story: It never happened. Ginger Reeder, vice president of Neiman Marcus, has said that the cookie recipe below has never been served in their cafe. However, being savvy at marketing, they fully embraced the myth, capitalizing on this colorful story to create a cookie recipe right then and there, and published it for all to enjoy. Now you can purchase boxes of the chain’s signature cookies—at a designer price, of course.
So this story never really existed…but we still got a delectable cookie out of it. These cookies are top-of-the-line, super flavorful and easy!
Yield: Approximately 35 cookies
2 and 1/2 cups blended oats (approximately 3 to 3 and 1/2 cups unblended)
1 and 1/2 cups blended walnuts (optional; approximately 2 to 2 and 1/2 cups unblended)
2 cups Glicks Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces high-quality chocolate chips
4 ounces chocolate bar (dairy or pareve, as preferred)
1 cup (1/2 pound) margarine, at room temperature
1 cup sugar
1 cup Haddar Brown Sugar
2 eggs
1 teaspoon Gefen Vanilla
Preheat the oven to 375 degrees Fahrenheit.
In a food processor with an S blade, pulse the oats until they become a fine powder.
Toss in the nuts (if using) and bar of chocolate for the last 10 to 15 seconds so they are coarsely chopped.
Mix together the blended mixture with flour, baking powder, baking soda, salt, and chocolate chips.
In a separate bowl or mixer, cream the margarine and both sugars until light and fluffy. (If using a mixer, use the whip beater attachment.)
Add in the eggs and vanilla and beat until combined.
Add the dry ingredients into the wet ingredients until combined. (If using a mixer, switch to the dough hook for this.)
Form balls and place on a cookie sheet lined with Gefen Parchment Paper.
Bake for eight minutes. (The cookies will continue to bake for another one to two minutes on the hot cookie sheet once removed from the oven.)
Omit two heaping tablespoons of flour from the original ingredient amounts.
Follow the recipe above and divide your dough into two parts once fully mixed.
For half #1: Add in the missing two tablespoons of flour.
For half #2: Add in two tablespoons of cocoa and an additional cup of bittersweet chocolate chips.
How Would You
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What parve chocolate could i use that doesnt call for soy?